OCR Text |
Show Gives Recipe ... -rr. - tt r-T r vjfmmju. . ; r .. ..,.v ' ' 1 '' ' '; ";- V--,.' 'X -: " ' ' ' . . - -ti t-i -. . - : , V . 5- 1 f ' '' ' ' ' r - tawuar . v - ' ; MRS. JOSEPH CARNESECCA ; J Photo by Carl Atkinson. Presenting Our Very Best Cooks T hrough the gracious cooperation of the very best cooks in this city, the Springville Herald this week is beginning a new feature, presenting not only a picture of these people, but giving their recipes for some-'? thing we and they believe every Herald reader will relish. Each recipe has been tried, perhaps per-haps many times, by the people we plan to present each week, beginning begin-ning today and continuing through a period of several months. If you know of a good cook, who -is generous gen-erous to the point of giving her favorite recipe, please call the Herald office and we will make arrangements to have a picture taken. And remember not all good cooks are women. Today we present Mrs. Joseph Carnesecca of Mapleton, whose hospitality is known far and wide, and whom you will recognize as a very fine cook after you try her recipe which follows: RISOTTO ALLA TOSCCANNA (Italian Rice) Sauce" 4 t. butter or roast drippings. Chop all together: 1 medium onion, 1 garlic button, 1 t. dry or fresh parsley, 1 carrot, 1 celery stock. Add pinch of rosemarie. Cut pound beef or chicken in one-inch squares; 1V2 cans tomatoes or 1 can tomato paste or Hunt's tomato toma-to sauce. Also 1 small can mushrooms mush-rooms may be added. Melt butter or drippings, add all chopped ingredients and simmer. Add meat and brown. Add rest of ingredients and slowly cook until meat is well done. (This sauce can be used for spaghetti if hamburger is used instead in-stead of beef cubes. Cook spaghetti spaghet-ti in salt water, drain and mix the sauce and also grated parmigiano cheese. Preparing Rice 2V cups rice 4 eggs well beaten 2 cup grated Parmigiano cheese teaspoon cinnamon teaspoon nutmeg teaspoon pepper Vi teaspoon lemon juice, small amount grated rind Salt to taste V2 cup breadcrumbs. Cook rice in salt water until three-fourths done. Drain and blanche in cold water, drain well again. Add the sauce, taking meat out; mix well. Grease well a deep pan or cas-' serole and line with breadcrumbs. Put rice into pan and make a large hole in center for the meat and small amount of sauce. Completely Complete-ly cover with rest of rice and sprinkle the top with breadcrumbs. Bake in a moderate oven for one hour. Turn upside down on platter, plat-ter, let stand for about 20 minutes. Slice from center to edge and serve. |